Roasted Portobello Mushroom Packets with Lemon and Garlic
3 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ยฝ cup avocado oil
- 3 tablespoons lemon juice
- 6 garlic cloves pressed through a garlic press
- 1 tablespoon Fines Herbes seasoning
- ยฝ teaspoon Diamond Crystal kosher salt
- 3 large Portobello mushrooms gills and stems removed, caps wiped clean
Method
- Begin prepping the mushroom caps by removing the stems and gills.
- Time to start the marinade! Combine avocado oil, lemon juice, garlic, seasoning, and salt in a large Ziploc gallon bag.
- Add the mushrooms to the marinade and let them sit for an hour.
- Preheat the oven to 400ยฐF a bit before the hour is done. Remove the caps from the marinade and wrap each one in a large piece of foil and place on top of a foil-lined baking tray.
- Place the tray in the oven for 25 minutes. Take the ray out of the oven and let the caps rest in their foil packets for another 10-15 minutes.
- Slice up the mushrooms and use the reserved juices as a sauce!